A Fling with France
July means Bastille Day and the Tour De France - and because we can never say no to croissants - we're using it as an excuse to discover authentic French food experiences in New Zealand.
French cuisine has an endurance that overrides trendiness. Whilst the cronut (hybrid croissant/donut if you're the uninitiated) threatened to breach this timelessness, the culture of French dining generally resists food fads.
The pace of change in the New Zealand food industry is much faster, however there are certainly cultural overlaps that mean we've taken to French exports like a canard to eau, from devouring fresh croissants first thing to indulging in macarons.
This month we'll be exploring the best places to find authentic French cuisine, some of the challenges involved for French producers in New Zealand, and sharing recipes for you to recreate both rustic and fine French dishes at home. Bon appetit!
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.